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Easy Candy Cane Cookies

Festive red-and-white peppermint sugar cookies shaped like classic candy canes, perfect for Christmas baking.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Cookie Batter
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 egg large
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract
  • red gel food coloring
Garnish
  • crushed candy canes optional

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Cream butter and sugar until light and fluffy. Add egg, vanilla, and peppermint extract and mix well.
  3. Whisk together flour, baking powder, and salt. Add dry ingredients to wet ingredients until dough forms.
  4. Divide dough in half. Leave one half plain and color the other half with red gel food coloring.
  5. Roll portions of each dough into long ropes. Twist together and shape into candy cane form.
  6. Place on baking sheets and bake 8–10 minutes until set but not browned.
  7. Sprinkle with crushed candy canes while warm if desired.
  8. Cool completely on a wire rack before serving.

Notes

Gel food coloring works best for maintaining dough texture. Chill dough if too soft for shaping.